KANG JUED WOON SEN (THAI GLASS NOODLE SOUP)

Hello everyone! Hope you are staying well and healthy. What is your most challenging thing during this COVID-19 social distancing time? Foodwise (of course it’s always about food here. LOL), I think mine is to plan a healthy menu throughout the week using fresh ingredients. Because things go bad and under this circumstance, we have to stock up so we don’t run to the grocery store so often. Things like green leaf veggies, mixed salad greens or spinach always turn bad faster than other hard or root veggies. I was a bit of an overachiever and got two large containers of baby kale & spinach last week and after making salad for days, we’re still not eating them fast enough. A couple good solutions were to cook them with some olive oil and garlic and save them in the fridge for side dish through out the week or add them into your soup like this Kang Jued Woon Sen (Thai Glass Noodle Soup).

Growing up in Bangkok Thailand, the ‘Land of Smiles’, beautiful ladies (others said that, I didn’t make this up. ha!) and spicy food. Food is in our blood! Yesterday I joined two groups on Facebook, they were both created for Thammasat University, where I got my bachelor’s degree. The first group was to promote businesses of current and alumni students. The other group was similar, but for alumni who live in USA. I spent all day just looking at all the products/business they are promoting, mostly food. But there were some other things like real estate and home decor and even selling alligators, caskets and many unexpected items. They were both so addictive and I had so many LOL moments. Then, looking at all the food, I started craving Thai food. I needed something easy, comforting and that would use up the second giant container of kale and spinach.

What are usually in Kang Jued Woon Sen (Thai Glass Noodle Soup)? The main ingredient is Glass Noodles. Glass Noodles are also known as bean thread or cellophane noodles and are made from mung bean, potato or tapioca starch and water. They are sold in dried form, but after being cooked or soaked in hot water, they get soft and appear transparent. They are generally used in egg rolls, spring rolls, or dishes like Glass Noodles with Bacon and Bok Choy, Yum Woon Sen (Thai Glass Noodle Salad) and this Kang Jued Woon Sen (Thai Glass Noodle Soup). It’s pretty healthy in my book, especially if you can find the kind that is made by mung bean, because it’s mostly protein.

Other ingredients are usually Chinese cabbage, tofu and pork balls. Of course I had none of those, but I had other yummy ingredients.  It will taste just as good, I promise.

Let’s cook some food!

5.0 from 1 reviews

KANG JUED WOON SEN (THAI GLASS NOODLE SOUP)

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Mink

Recipe type: Soup

Cuisine: Thai

Serves: 4

Ingredients

• 4 oz.Glass Noodles (aka Cellophane noodles or Bean Vermicelli)
• 8 oz. ground chicken, turkey or pork
• ½ cup carrots (2 small carrots), cut into small round thin slices
• 6 oz. baby kale & spinach
• 3 garlic cloves, minced
• 2 tablespoon Golden Mountain Seasoning Sauce (or light soy sauce)
• 1 teaspoon Oyster Sauce
• ½ teaspoon ground pepper
• 32 oz. chicken stock
• cilantro leaves or green onions (optional for garnish)

Instructions

1. Mix ground chicken, minced garlic, 1 tablespoon Golden Mountain Seasoning Sauce (or light soy sauce), Oyster Sauce and pepper together.
2. Add chicken stock in a medium pot, medium high heat. When the stock is boiling, form the chicken mixture into small balls and carefully drop them into the pot. Add the carrots. Let it simmer until the chicken balls and carrots are cooked.
3. Season with 1 tablespoon of Golden Mountain Seasoning Sauce (or light soy sauce).
4. Add the noodles.
5. Once the noodles are soften, add kale & spinach. Turn off the heat.Taste to see if it needs more Golden Mountain Seasoning Sauce (or light soy sauce). Garnish with some fresh cilantro or green onions (optional). Serve hot.

3.5.3251